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Ice Cream Cone Cupcakes

Aug 26, 2010

I spent this past Tuesday in Minneapolis hanging out in the Betty Crocker kitchen. I know. It was one of the coolest things I’ve done in a long time and don’t worry, I’ll have a full recap up within a few days. For now I wanted to share this trick I learned while in the BC kitchen.

We’ve all seen the cute little ice cream cone cupcakes and I’m pretty sure most people have actually made them. Well, not me. I am not the most graceful person in the world and the idea of moving a pan of cones filled with batter does not excite me. Thanks to Betty, I now have an easy way to do it.

All you do is mix your batter up like you normally would, put it into your cupcake liners, and stick a cone on top. That’s it. Pop in in the oven and the batter works it’s way into the cone. The only problem with this method is that your cones look like this after they come out:

All the cones are leaning a little. That’s okay though because once they’re frosted no one will ever be able to tell.

I used a boxed white mix with sprinkles added for these (because I won a Betty Crocker Twitter sweepstakes a few weeks ago and have boxed mix coming out my ears) but you can use just about any recipe. I have a homemade funfetti recipe that would be beautiful.

Like I said, I’m working on a recap of my time at Betty Crocker so check back for that. It was so much fun and I wish I was back there today!

Ice Cream Cone Cupcakes

from Betty Crocker

Ingredients

1 box Funfetti cake mix + all ingredients the box calls for

24 cake cones

1 can frosting, or frosting of your choice

sprinkles, for decoration

Instructions

Heat oven to 350F. Place paper baking cup in each of 24 regular-size muffin cups.

Make cake batter as directed on box. Fill each cup 2/3 full of batter (1 heaping tablespoon each). Place ice cream cone upside down on batter in each cup.

I did these once but filled them with the batter and let me tell you it absolutely is nerve racking walking that pan over to the oven. This definitely gives you a nice alternative with the same final appearance. Very cute :)
.-= Rachel´s last blog ..Blueberry Ice Cream Tart =-.

I’ve made these many times, never thought to turn them “upside down” to bake them! The thing I did that worked was put the cones upright in a foil cupcake pan and crimp the foil around the cones to stablize them then put the foil pans into the regular cupcake bans to get it in/out of the oven. Next time, I’m doing it your way! :)

What a great idea… I have made these several times and they never came out “great”. Will try this. Also was wondering if you could do this with sugar cones… if you had a way to make them stand up after… maybe an alternative to those who don’t like cake cones… Hmmm… will try that too.

use a couple of empty boxes (anything from shoe boxes to boxes that carried reams of paper), upside down, cut out holes large enough to allow the sugar cones to sit in. cover with tin foil and add your cones – and you have yourself a homemade sugar cone cupcake stands. :-)

I’ve made ice cream cone cupcakes many times for a church bazaar, and kids love them. I did put the batter in the cone to bake, and used crumpled foil around the base of the cones for stability. It works great! Either stand the cones in a muffin tin, with foil around each base to hold it, or in a cake pan with foil bunched up enough to hold the cones upright. But I’ll give this idea a try next time!

These are adorable I want to make them for a bake sale at school but out of curiosity how do you stand them up and move them without them falling over and making a mess. I don’t know how I would transport them. They would sell great with the kids but how to get them there? any ideas?

I used a loaf pan to transport them. It was the perfect height and 8 of them fit in tightly so they didn’t shift. The only issue would be that the frosting wouldn’t be perfect but you could always smooth it over once you got there and then add the sprinkles.

I was just navigating different web sites to find something for my daughters baby shower/bbq next month and I just was so excited when I saw these!! We are going to be having quite a few kids from 2-14 and their dads this is so adorable. I have about 3 weeks to try differnent things so i am not sweating at the day of the shower. I am not clear first is the box a kit can you find any where? And also what size are these cones? I am unclear on how to pour the batter in the liners.

They are very simple. I used a regular Betty Crocker white cake mix but the Funfetti mix would be extra adorable. The cones hold 1 cup of ice cream, I believe, so they’re pretty small. There are a couple different brands out there but just look for something labeled “cake cone”. As for pouring the batter in the liners, just spoon in it until the liner is about 2/3 full and the place the top on top.

Thanks! I see mention of Funetti mix quite a bit is this also does this come in a box?? Also, when I called a store for a reg “muffin pan” they indicated that package does not indicate mini, regular size. Has you can see its been a while since I baked – they had a 12cup “muffin pan”??

I’m going to try putting a marshmallow and/or some chocolate chips in the bottom of the cone and see what happens. Seems like there should be something cute to put in the bottom, but you’d almost have to put a marshmallow to hold whatever it is in place since the cone will be upside down.

It would overflow in the pan and make a mess! You could fill the cones and cook them , then fill the liners and place the cooled cone upside down on top to cook it together. I believe that would work and make them more balanced instead of top heave with an empty cone.

Wow! I have been making these with my mom for years. Only difference is we fill the cone itself. Problem is…there is no height and I had to use frosting to create the height. This is such a simple fix! Thanks!

So I have an even better solution. Use a tin cupcake pan on the bottom and use an up-side-down silicone pan inverted with the bottom cut off of each cup cake hole. Play with it, some best inverted some best righ-side-up. Like using a douple pan on top of each other. They can also be carried this way, just set the cup cake pan into a box. They will come out straight so they will stand up on their own. Note: don’t cut the silicone pan until you have the measurement of the cone.

these are precious! my birthday is coming up soon and im think i will make these for my dance class :) *we always bring something for everyone even though ill be 19 lol* but my question is, wouldnt the cones burn if you bake them? i can see in your picture that they dont and i havnt seen anyone mention it in any of the other comments but i was just wondering..

so cute! Did you see that betty crocker posted your link on facebook? I’m guessing you did, since you’re likely getting tons of hits thanks to that ;) way to go!
.-= megan @ whatmegansmaking´s last blog ..How To Freeze Peaches =-.

this is really stupid…don’t the cones crack or get weird, mushy after they bake? don’t laught at me for asking this. i’m serious. i don’t bake at all but i would love to do this for the kids in the neighborhood. thanks. i’m 66yrs old and don’t bake. no kids, no grandkids. so bare w/me on this. thanks.

I always fill the cones one top of the stove and just lower the pan into the oven afterwards so I never have had issues with that, then if I want the “ice cream” on top I use a snowball from hostess or little debbie. It just seems like you would have empty space in your cone doing it this way. I will have to try the box with holes in it to transport them that is the hardest thing for me to do without tipping all my decorated cones over.

I didn’t try them after the first day but I can tell you that they didn’t get so soggy that they would fall over or anything like that. My 3 year old and husband had no problem eating them the next day so I’m thinking they were fine. I’m sorry I couldn’t help more! :(

i have looked at many recipes to do this and your is the first with photos for the upside cone thanks for the post!!
I also saw photos for the fill the cone methos but didn’t like how flat they come out. I saw how you could fill the base with candy to stablize the cone and then put inverted cupcakes ontop but i like how your way actually fills up some of the cone.

Having said all this i do actually have a question :)
if the cone is on top how do you know when the cupcake is finished? is there room to prick with toothpick?

So all you do is fold foil around the edges of the cones. After that you put them in the muffin tins. Fill it until it gets to just before the base gets bigger. Bake 25 min.
For transporting. Take a cake pan and cover it with several layers of tin foil. After that just cut small circles in rows and pop your baked cake cones in. They fit snug and will not move!

This is a great idea but for some reason my cupcakes are overtaking the cupcakes which is no big deal ill just trim the excess off and make cake surprise with the cut offs thank you so much for the idea and recipe

HI,
I am going to try these in a couple of days but had a few questions.
One is, where can I get a 24 count cupcake bakeware? Another is, what size cupcake bakeware? They have different cup sizes. For this recipe what size should I use? Also, Can I make these the day before or would you prefer the day of? I haven’t baked in a long long time so I want to make sure I try my best.